Ingredients
4 bone-in, skin-on chicken thighs
1½ cups long-grain rice (jasmine or basmati)
1 cup coconut milk
1½ cups chicken broth
1 onion, chopped
2 garlic cloves, minced
1 Scotch bonnet pepper, chopped (optional)
1 tsp dried thyme
½ tsp ground allspice
Juice of 1 lime
Salt and pepper, to taste
2 tbsp cooking oil
Instructions
Marinate the Chicken: In a bowl, combine lime juice, garlic, thyme, allspice, salt, pepper, and Scotch bonnet (if using). Rub over chicken and marinate for at least 2 hours, or overnight.
Sear the Chicken: Heat oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden brown, about 5 minutes. Flip and cook another 3 minutes. Remove and set aside.
Sauté Aromatics: In the same pot, add chopped onion and garlic. Cook for 2 minutes until fragrant.
Add Rice and Liquid: Stir in rice, coconut milk, and chicken broth. Bring to a simmer.
Combine and Cook: Return chicken to the pot, skin-side up. Cover and simmer on low for 25–30 minutes, or until rice is fluffy and chicken is fully cooked.
Rest and Serve: Remove from heat. Let sit, covered, for 5 minutes. Fluff rice and serve hot.
Notes
You can substitute the Scotch bonnet with habanero or omit entirely for a milder version.
Brown rice can be used but will require additional broth and 10–15 more minutes of cooking.
Store leftovers in an airtight container for up to 4 days.
Freeze in portioned containers for up to 2 months.
- Prep Time: 15 minutes (+2 hours marinating)
- Cook Time: 30 minutes
- Category: Main Course
- Method: One-Pot, Stovetop
- Cuisine: Caribbean
- Diet: Gluten Free